Multiuse batter product



May 7, 1935. A .H FlSKE ETAL 2,000,888

MULTIUSE BATTER PRODUCT Filed Jan. 18, 1934 Upper h'gnitafjmmbmnaguas-Hman Bella/1f WONLJ/I Geox' lalZIeu/rs,

Patented May 7, 1935 MULrrUsE narran PaoDUo'r Augustus H. Fiske, Warren,Bevan W. Colby, Providence, and Georgia B. Lewis, Rumford, It.' I.,assig'nors 4to Rumford .Chemical Works, Bumi'ord, R. I., a corporation.of Rhode Island 'Application January 18, 1934, Serial No. 707,136

2 Claims.

This invention relates to the problem of a multi-use dry batter product.Its aim is to provide a ready prepared balanced productl which will uponmixing with a predetermined fluid 5 content provide for such widelydifferentiated,

but very particularly identified articles as biscuits, mufiins, Waillesor griddle cakes.

The epicurean exactions in this art make it difficult for the mostcareful of cooks to attain constant success. In the commercialproduction of prepared mixtures for quick and satisfactory results, theproblem of a multi-use batter product is a serious challenge; The`dinerences between tea biscuits and muffins or waiiies is one offineness and the cook is dependent upon that efficiency of materialwhich is the test of the products used.

Our concept was that of a multi-use dry product, commercially possibleand economically available, from which by a simple variation of uidadmixture different distinctive and delectible edible articles, true totype, might be pro-` duced. Such articles are by the very nature oftheir individualities most desired in dietetics.

The problem of the producer of commercial products for the kitchen hasbeen to make that individuality potential in as wide a range aspossible.

Our studies of leavened products has turned us to agroup well knownindividually but never before satisfied by an available single product.AWe refer particularly to the range from biscuit or, what might becalled in the diet a bread, to waliles or like articles which are moreluxuriously considered as delicacies.

Our answer lies in the concept that in this range there is a potentialbalance of ingredients. By the supply of certain essential ingredientsin proper proportion or ration the essential requirements are satisfied.

Some supposedly dominant elements are not` really necessary. Therequirement is one of balance and thereby potential technique. Such asuggestion to those who have struggled with the art in factory orkitchen needs no emphasis.

To come directly to our solution of the problem, we will describe aproduct which is so characteristic of the answer that it in fact may notbe widely varied or the balance will be lost.

To produce a commercial product capable of consistent source,reliability and adaptability to variant cooking technique, we haveestablished a somewhat definite basis of operation.

In this we avoid several diiculties that have been current in the art.One supposed problem was that of isolating the leavening reactants. Thatwas a false premise. Another was that of the common expedient of varyingthe product by changing its concomitants'. Such suggested changes arenot consistent with well regulated factory production. To serve theyvaried re quirements of the kitchen and cook, the products must be asscientifically compounded'and tested as is possible. We have done this.Our concept is that of efficiency and economy. It varies only fromgeneral kitchen practice in that itis consistent for the variety ofarticles or products made possible.

Taking the range of usual raised kitchen products, We have satisfiedwhat seems commercially the challenge of the desideratum. We havecarefully analyzed the many recipes for all of this scope of products.There are many and varied ingredients specified, but we find that manyof these products have been too individually conspicuous in their ownpeculiar characteristics. By going back of the individual character ofany one of the articles used in these final products, we have reached abasis of common factors; these be provided in forms selected as tonecessary character and to the exclusion of unnecessary individualities,there may be attained that multi-usefulness or scope in one singleproduct.

As to this we emphasize our concept that it is now possible to do thisby a single factory standard mixture by only the simple variant of theliquid content scientifically proportioned. In other words, the mistakesof the past were due to wrong emphasis on highly individual ingredientsthat so dominated as to preclude a biscuit from a waiiie mix or viceversa.

Our concept teaches that blending and balancing the essential materialfood factors we attain a potentiality only dependent on the physicalfluidity or possibly of the leavening response of the batter or doughfor the balance of the mix. v Without attempting further to discuss theintricacies underlying the principles of balance,I

we will attempt to illustrate by concrete examples of practical formulaethat eifectiveness of product which our invention provides.

A characteristic factory product according to our invention may comprisethe followingzv This is carefully balanced, as will be detected by thosehaving practice and experience in the art. The simple compounding ofthis we set forth as follows in which we give desirable and ef- Iectivedetail but which procedure may be somewhatvaried.

In preparing the product we weigh the iiour into the mixer and start themixer. We then sift into the mixer the sugar, salt, phosphates andbicarbonate of soda in the order noted. 'I'he dried powdered whole milkand the dried powdered whole egg is then added and the whole mixed for aperiod of ten minutes. We then add the shortening in one end of themixer and continue running the mixer forv fteen minutes. At the end ofthis time, or approximately this time, the mixture is ready for thelling machine, labelling and packing.

The shortening is incorporated as above described in a regularcommercial spade mixer` which is particularly eilicient for smearing orspading the shortening into the entire mass of the mixture.

Such a product when mixed with predetermined percentages of liquid makethe desired articles as specied. Like the proportions of the formula,the amounts of iluid content are carefully predetermined in theirrelation to the ingredients of the product and to the type of the batterfor the article to be cooked. This not only relates to the matter offluidity of the batter but is important in' the development of theinter-relation of the materials to the mixture. This is particularlytrue where the liquid added is milk which not only adds to the iluiditybut raises the fat content. For the purpose of making more clear we haveshown in the accompanying drawing aV simple graph. This will as- ,sistin understanding the inter-relation of the batters o'f thediierentcooked` articles and the percentages of added'iiuid. The uid may beexpressed for domestic proportions in the ratio of composition asfollows:

Biscuits-2 cups prepared flour to scant :A cup of liquid.

Mullins-2 cups prepared flour to 1% cups of liquid.

Waiiies-2 cups prepared ilour to 11/2 cups of liquid.

Pancakes-2 cups prepared ilour to 1%'cups of liquid.

For the more scientic exact expression and one better adapted to factoryformulations, the percentages may be expressed as follows:

This we have graphically indicated in the accompanying graph. In thisthe base line F indicates any arbitrary unit by Weight of our product inaccordance with our invention, and the vertical line L represents theamount of liquid in percentage to be added to produce the characteristicbatters as above described.

From the foregoing it will be seen that we have produced a remarkableproduct whether viewed domestically or from the manufacturingstandpoint. Such a product having a normal balance Wailiesin its basicor dry factor is capable of variant batter development by the simpleaddition of a fluid element according to the deiinite basis' ofdispersion required to produce the particular individual characteristicin the ultimate product of cookery.

The matter of dispersion has been neglected in this art. Much of ourfood products tend materially to colloidal dispersion' even if this hasnot been recognized.

While in our present project this may seem to be somewhat of a matter ofdegree, nevertheless in the actual thermal process of conversion to thecooked article. the material state or colloidal degree of dispersion isfound to be most practically important.

Our concept is that by producing a normal, balanced batter basis we canso` provide for variety that the resultant batters are absolutelycharacteristic. We call particular attention to the peculiar dispersioneffect of the uid constituent of the batter. There is no assignablerelation between the apparent obviously but not controlling matter ofiluidity and the matter of batter development or internal evolution.

It is, of course, physically important to have flow to pan or iron. butthere is, as Iwe have shown a matter of material development in theadmixture of a iiuid with `a dry prepared balanced flour product such aswe have described. The relation of soluble and dispersible elements mustbe carefully based on the ultimate batters to be produced and thepotential result. A batter must be conceived of as a state of matterpotentially convertible by heat and perhaps somewhat by formation intostandard articles of distinct identification in diet. Each race hasdeveloped its basic food forms which are important to its sustenance.-Our invention contemplates this practical and really important end.

While the ingredients and proportions` specified provide an unusuallyperfect product, certain equivalents might be substituted and theindicated balance maintained. f

What we therefore claim and desire to secure by Letters Patent isz- 1. Adry multi-use batter product for the range of products includingbiscuits, muiiins, waiiles and pancakes, comprising a soft wheat cerealbase approximately 82.36%, adequate free leavening reactants about 4.27%dispersed therein, whole egg product approximately .82% including yolksand whites, powdered whole milk 3.29%, granulated sugar 2.47%, salt1.85% and a shortening of hy- `drogenated oil character 4.94%, theaddition of indicated gradation of liquid yielding characteristicbatters from which the said articles can be cooked.

2. A dry multi-use batter product for the range of products includingbiscuits, muffins, wailles and pancakes, comprising a soft wheat cerealbase approximately 82.36%, adequate free leavening reactants about 4.27%dispersed therein, whole egg product approximately .82% including yolksand whites, powdered whole milk 3.29%, granulated sugar 2.47%, salt1.85% and a shortening of hydrogenated oil character 4.94%, said productrendering a biscuit batter by the addition of 70% by weight of a liquid,a mufiin batter by the addition of by weight of liquid, a wailie batterby the addition of by weight of liquid, and a pancake batter by liquidaddition of by weight.

AUGUSTUS H. FISKE. BEVAN W. COLBY. GEORGIA B. LEWIS.

